Sweet & Spicy Udon Stir Fry

Thank you Libby’s for sponsoring this post.

Udon stir fry has been one of my favorite weeknight meals the past few months. It’s a great leftover meal. I’ll throw in leftover veggies from the fridge or pantry, whatever meat I have on hand, and finish it off with a mandatory egg on top. 

Lately, I’ve been busy getting ready to move and doing all the prep work that goes along with it, so it’s been easy to neglect myself. That’s likely the reason I love this recipe, because it’s quick, easy, doesn’t take any thought, and it’s both healthy and satisfying. 

Broccoli and mushrooms alone would have been boring, so I also incorporated a couple cans of Libby’s Vegetables (the whole kernel corn and sliced carrots) for an easy and affordable boost of color and nutrition. I went with a Korean-style sauce. It’s a little bit spicy, a little bit sweet, and so good after it soaks into all the veggies. If you’re into Korean food, the sauce I made is similar to what you’d have in bibimbap (mixed rice and veggie dish) or bibim naengmyeon (spicy cold noodle dish). Sometimes I’ll switch it out for a soy sauce based sauce, which is also delish, I’ll have to share that next time. Even with a swap in sauces, the same veggie/udon combination works perfectly. Libby’s seems to work for all of my international experiments. They’re versatile enough to fit into most of my recipes. Another of my favorite catch-all meals is fried rice, I can throw all sorts of pantry favorites in there. Do you have any favorite pantry recipes?

So I’ve been remote these past many months because of COVID, but now that I’m moving, it means I won’t be going back to the office…ever! Which is crazy. But I actually enjoy it because it saves me a good amount of time that I used to spend on my commute, doing my hair and makeup, having to prep a lunch, etc. Back when I was going into the office every day, I was often subsisting on frozen meals and getting home too exhausted to even exercise. Now, I have a little more free time for fun things like cooking and gramming, hence these new recipes I’ve been able to whip up! 

I’ll soon be in Vegas where my parents live and have plans to work on a recipe book – photos and all – with my momma, of all her classic, favorite recipes. It’s something I hoped to do for a while and I’m excited the chance has finally come. Maybe if I’m lucky she’ll let me share a few recipes on the blog. She’s one of those Koreans who doesn’t really follow recipes and just magically throws a bunch of stuff in to make a delicious dish, so we’ll see if we can even get recipes down in the first place. In the meantime, we have this recipe, and I am a person who definitely likes to write down every step and ingredient so that I remember for the next time. 
I’m excited to share this recipe with you guys and happy to team up with a favorite brand, Libby’s (who is all about making mealtime easy and yummy) to do it. Recreate the recipe year-round! Learn more about how you can transform pantry staples into something special and explore internationally inspired recipes all with Libby’s Vegetables.